2-3 medium-sized yellow or green zucchini, peeled and coarsely chopped
¾ cup raw brazil nuts
¼ cup raw tahini
3-4 cloves garlic, or to taste, peeled
juice of 3 medium lemons (about 1/3 cup)
2 tsp powdered cumin (or to taste)
½ tsp sea salt (or to taste)
½ jalapeno pepper, seeded (optional)
¼ cup olive oil, separated
Puree all ingredients with 2 tbsp olive oil in food processor until smooth, adding additional olive oil in drizzle until creamy, scraping sides of processor as needed. Puree until no chunks of nuts are visible. Refrigerate 2 hours or overnight (keeps up to 2 days in refrigerator). Makes about 3 cups of hummus.
Serve with buckwheat crackers, apple wedges and/or carrot slices and garnish with olive oil, paprika and minced parsley.
Rosemary Buckwheat Crackers
1 cup buckwheat, rinsed and soaked in water 20 minutes to 1 hour
3 sprigs fresh rosemary, stems removed
3-4 cloves garlic (or to taste)
1 tbsp. sea salt
1 tbsp olive oil
Puree all ingredients in food processor until smooth, scraping sides of processor as needed. Puree until wet, frothy dough forms and no chunks of buckwheat are visible.
Spread dough on sheets of dehydrator as thin as possible, about ¼ inch. Dehydrate 12-16 hours or until crispy. Break into dipping pieces and serve.